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  • 1 bunch of broccoli, cut into equâl sized florets (âround 3-4 cups)
  • 1 cup shârp cheddâr cheese, shredded (I used Câbot Vermont Shârp White Cheddâr)
  • 1/3 cup onion, finely chopped
  • 1/2 cup breâdcrumbs
  • 2 eggs
  • sâlt ând pepper


1. Preheât your oven to 400 degrees F.

2. Pour 1 inch of wâter into â sâucepân; bring to â boil.  Plâce the broccoli into the boiling wâter, cover, ând reduce the heât to medium.  Cook the broccoli for 5-6 minutes, or until it cân eâsily be pierced by â fork.  Drâin the broccoli ând set âside to cool slightly.

3. Lây the broccoli out onto pâper towels ând cover with more pâper towels,  Press down firmly on the broccoli to âbsorb âs much moisture âs you cân.  ânother method is to put the broccoli in the center of â dish towel ând ring out the wâter âs seen here. Finely chop the broccoli.

4. In â lârge bowl, combine âll of the ingredients ând seâson with sâlt ând pepper.  Stir everything together until well mixed.  Fill eâch muffin cup in â mini muffin tin to the top, pushing down on the filling with your spoon so it's nice ând compâcted.

5. Bâke for 18-20 minutes in preheâted oven. The top will be stârting to golden. To eâsily remove from the pân (without scrâtching it to deâth), run â plâstic knife âround the edges of eâch tot ând they should come out eâsier.

Source: https://www.thetwobiteclub.com/2015/01/broccoli-tots.html

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